Steak And Ale Casserole

• 4 pounds chuck roast
• 2 pints brown ale
• Salt and pepper
• 3 pounds yukon gold potatoes
• 6 tablespoons butter
• 1 cup heavy cream
• 1 cup scallions, chopped
• Salt and pepper
• 3 pounds sweet potatoes or yams
• 6 tablespoons butter
• 1/3 cup apple cider vinegar
• 1/3 cup maple syrup
• 1 1/2 tablespoons red chili flakes
• Salt and pepper
• 1 pound crimini mushrooms
• 6 tablespoons butter
• 4 sprigs thyme
• Salt and pepper
• 1 package puff pastry

1. Trim the overly fatty parts off your chuck roast, and cut into slightly larger than bite-sized pieces.
2. Season with salt and pepper, and sear the meat in a hot pan until browned on all sides.
3. Add the beer, cover and put into the oven at 325F for about 4 hours.
4. After 4 hours, test the meat.
5. If its tender, its ready.
6. If its not, let it keep going until it gets there.
7. Once finished, remove the meat and set it aside, and continue to reduce the liquid it was cooking in until it starts to get viscous, then turn off the heat and set aside.

chuck roast, brown ale, salt, gold potatoes, butter, heavy cream, scallions, salt, sweet potatoes, butter, apple cider vinegar, maple syrup, red chili flakes, salt, mushrooms, butter, thyme, salt, pastry

Taken from www.foodrepublic.com/recipes/steak-and-ale-casserole-recipe/ (may not work)